Crafting the Perfect Spinach and Feta Phyllo Pie
Embarking on the journey to create a delectable spinach and feta phyllo pie is both rewarding and enjoyable. This savory dish, rooted in Greek culinary traditions, combines the earthiness of spinach with the tangy richness of feta cheese, all enveloped in crispy, golden phyllo pastry. Whether you’re preparing it as an appetizer or a main course, this pie is sure to impress. Let’s delve into the step-by-step process to craft this delightful dish.
Preparation Time:
Active Preparation: Approximately 45 minutes
Baking Duration: Around 25 minutes
Total Time Required: About 1 hour and 10 minutes
Ingredients You’ll Need:
Olive Oil: 2 tablespoons, divided
Fresh Spinach Leaves: 2 pounds
Yellow Onion: ½ cup, finely chopped
Green Onions (Scallions): ½ cup, thinly sliced
Garlic: 1 teaspoon, minced
Fresh Parsley: 2 tablespoons, chopped
Fresh Dill: 2 tablespoons, chopped
Feta Cheese: 8 ounces, crumbled
Large Egg: 1, lightly beaten
Salt and Freshly Ground Black Pepper: To taste
Phyllo Dough Sheets: 1 pound, thawed
Unsalted Butter: ¾ cup, melted
Step-by-Step Instructions:
Prepare the Oven and Baking Sheets:
Preheat your oven to 375°F (190°C).
Line two baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
Sauté the Spinach:
In a large skillet, heat 1 tablespoon of olive oil over medium heat.
Add half of the fresh spinach leaves to the skillet.
Cook, stirring occasionally, until the spinach wilts down.
Introduce the remaining spinach to the skillet.
Continue cooking for an additional 3-4 minutes until all the spinach is wilted and tender.
Drain and Chop the Spinach:
Transfer the cooked spinach to a colander or a clean kitchen towel.
Allow it to cool slightly.
Once cooled, squeeze out as much excess moisture as possible. This step is crucial to prevent a soggy filling.
Coarsely chop the drained spinach and set it aside.
Sauté the Aromatics:
Wipe the skillet clean with a paper towel to remove any residual moisture.
Heat the remaining 1 tablespoon of olive oil over medium heat.
Add the finely chopped yellow onion to the skillet.
Sauté for 3-4 minutes until the onion becomes translucent and soft.
Stir in the sliced green onions, minced garlic, chopped parsley, and dill.
Cook for an additional 30 seconds, stirring continuously to release the flavors.
Combine the Filling:
In a large mixing bowl, combine the chopped spinach with the sautéed onion mixture.
Add the crumbled feta cheese and the lightly beaten egg to the bowl.
Season the mixture generously with salt and freshly ground black pepper to suit your taste preferences.
Mix thoroughly until all ingredients are well incorporated, ensuring an even distribution of flavors.
Prepare the Phyllo Dough:
Carefully unroll the thawed phyllo dough onto a clean, flat surface.
To prevent the delicate sheets from drying out, cover them with a piece of plastic wrap or a damp kitchen towel when not in use.
Assemble the Phyllo Layers:
Place one sheet of phyllo dough on your work surface, positioning the longer side horizontally in front of you.
Using a pastry brush, lightly coat the surface of the phyllo sheet with melted butter.
Lay a second sheet of phyllo directly on top of the first.
Brush this second layer with melted butter as well.
Cut and Fill the Phyllo Strips:
With a sharp knife or a pizza cutter, slice the layered phyllo vertically into strips approximately 3 inches wide.
Place about 1½ teaspoons of the spinach and feta filling at the end of each strip.
Fold the Phyllo Triangles:
Starting at the end with the filling, fold one corner of the phyllo strip over the filling to form a triangle.
Continue folding the strip in a triangular pattern, similar to folding a flag, until you reach the end of the strip.
Ensure that the filling is securely enclosed within the phyllo layers.
Prepare for Baking:
Place the assembled phyllo triangles onto the prepared baking sheets, spacing them about 1½ inches apart to allow for even baking.
Lightly brush the tops of each triangle with a bit more melted butter to promote a golden, crispy finish.
Bake to Perfection:
Place one baking sheet in the preheated oven.
Bake for 18
